Marshmallow Rice Krispies Treats Food

RICE KRISPIE TREAT RECIPE

Steps:

• Grease a 9 inch by 13-inch pan with butter or spray with baking spray.
• Grease a large mixing bowl with butter or baking spray and pour in the cereal.

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

MICROWAVE RICE KRISPIES TREATS

Steps:

• In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
• Add Rice Krispies cereal. Stir until coated.
• Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.

MARSHMALLOW RICE KRISPIES® TREATS™

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

GALAXY MARSHMALLOW RICE KRISPIES TREATS®

Steps:

• Spray 13x9-inch pan with cooking spray. Melt butter in large saucepan on low heat. Add marshmallows; cook 3 to 5 min. or until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Spoon marshmallow mixture into 2 medium bowls. Add blue food coloring to marshmallow mixture in 1 bowl; swirl gently with knife. Repeat with purple food coloring and remaining marshmallow mixture. Add half the cereal to marshmallow mixture in each bowl; mix well.
• Place handfuls of blue cereal mixture, 3 inches apart, in prepared pan. Repeat with purple cereal mixture to evenly cover bottom of pan. Top with MALLOW Bits. Press firmly to form even layer in pan; cool completely.
• Cut into 6 each moon and star shapes, using 3-inch cookie cutters.

RICE KRISPIE MARSHMALLOW TREATS

Steps:

• Melt butter in a saucepan over a low heat.
• Add marshmallows and gently melt.
• Pour melted marshmallows over rice Krispies and gently stir until they are coated.
• Transfer to a baking tin and flatten down. You might need to use a second baking tin.
• Leave to cool and harden.
• Slice up and transfer to an airtight container until ready to eat.

BEST-EVER RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
• In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
• As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
• Off the heat, add the remaining marshmallows, vanilla, and salt.
• Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
• Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
• Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

RICE KRISPIE MARSHMALLOW TREATS

Steps:

• 1. Melt margarine in 3 quart saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is very syrupy.
• 2. Remove from heat and stir in vanilla
• 3. Add Rice Krispies and stir until well coated.
• 4. Press warm mixture into 13x9x2 pan. Cut into squares when cool.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

CARAMEL MARSHMALLOW RICE KRISPIE TREATS

Steps:

• Grease and line a 25cmx25cm square cake pan with parchment paper.
• To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
• When the mixture is smooth, add the rice krispies and quickly mix well.
• Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
• Place in the fridge to set for 30 minutes.
• When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
• When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
• Store in the fridge on a sheet of parchment paper.

TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

WORLD'S BEST RICE KRISPIES® TREATS

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

GREEN RICE KRISPIE TREATS

Steps:

• Grease a 9 inch by 13-inch pan with butter or spray with baking spray if making green rice crispy treat squares.
• Grease a large mixing bowl with butter or baking spray and pour in the cereal, then set aside.
• Stove Top Instructions
• Begin melting the butter in a medium-large saucepan set over low heat then stir in the marshmallows.
• Continue to melt over low heat, stirring often, until about 75% of the marshmallows have melted.
• Remove the pan from the heat and stir vigorously until all of the marshmallows have melted.
• Then, add 1/4 teaspoon (or up to 1 teaspoon) of liquid green food coloring or several drops of gel food coloring and stir until well blended.
• Add more coloring until you get the desired shade of green. Use 1 full teaspoon of liquid coloring for a vibrant green cereal treat.
• Pour the melted marshmallows over the Rice Krispies Cereal and toss to evenly coat.
• Spread the mixture into the buttered pan and gently press into an even layer if you want squares or allow the mixture to cool for about 5 minutes before shaping into wreaths, Christmas trees, or other green treats.
• Let the pan of green cereal treats cool for at least 30 minutes before cutting into 18 rectangles.
• Microwave Instructions
• Combine the butter and marshmallows in a large microwave-safe mixing bowl.
• Heat in the microwave for 1 minute then remove and stir vigorously until melted.
• If needed, heat for additional 15-second increments stirring after each until melted.
• Follow the steps above to color the marshmallow cereal treat mixture.

RICE KRISPIE TREATS WITH MARSHMALLOW FLUFF

Steps:

• Place the butter and marshmallow fluff in a small sauce pan. Heat over medium high heat. Stir constantly until the butter is melted and the mixture is smooth (all lumps from the fluff are gone). Be careful not to over heat.
• Remove from the heat.
• Place the Rice Krispie cereal in a large mixing bowl.
• Pour the marshmallow fluff mixture on top.
• Mix well until the cereal has been coated with the marshmallow fluff mixture.
• Pour the mixture into a 9X13 pan.
• Spray wax paper or parchment paper with non stick cooking spray and use the wax paper or parchment paper to press the mixture down into the bottom of the pan.
• Let the mixture sit at room temperature for 30 minutes to 1 hour for the bars to solidify.
• Then cut into bars and enjoy!